بهینه‌یابی تولید نانوژل کیتوزان- اسیدکافئیک حاوی اسانس آویشن شیرازی و نایسین و بررسی اثر نانوژل بهینه بر کیفیت پنیر سفید ایرانی

نویسندگان
سید محمد حسینی 1
حمید توکلی‌پور 2
محسن مختاریان 3
محمد آرمین 1
1 گروه کشاورزی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران
2 دانشگاه آزاد سبزوار
3 دانشگاه آزاد رودهن
10.22034/FSCT.21.148.1
چکیده
این مطالعه با هدف بهینه‌یابی فرمولاسیون نانوژل کیتوزان- کافئیک اسید حاوی اسانس آویشن‌شیرازی (ZEO) و نایسین انجام شد. متغیرهای مستقل (غلظت نانوژل کیتوزان-اسیدکافئیک، آویشن شیرازی و نایسین) بر اساس بالاترین پتانسیل زتا و کارایی درون‌پوشانی، در کنار کمترین اندازه ذرات و مقادیرIC50(DPPH) (بیش‌ترین قدرت مهار رادیکال آزاد DPPH) بهینه شدند. فرمولاسیون نانوژل بهینه مطابق نتایج طرح آزمایشی باکس-بنکن و مدل سطح پاسخ گام‌به‌گام عبارت است از: غلظت کیتوزان: 0٫4 گرم؛ غلظت اسانس آویشن‌شیرازی: ppm 157٫1 و نایسین: ppm 10٫1. اندازه ذرات، پتانسیل زتا، IC50(DPPH) و راندمان کپسولاسیون نانوژل کیتوزان حاوی ZEO و نایسین به ترتیب 18٫11±411٫39 نانومتر، mV 1٫10 ± 32٫90، mg.mL-1 0٫06 ± 0٫79، 71٫06-82٫69 % بود. افزودن ZEO و نایسین (آزاد یا محصور شده در نانوژل کیتوزان) به فرمولاسیون پنیر سفید ایرانی، کیفیت میکروبی و فیزیکوشیمیایی پنیر را بهبود بخشید. فعالیت ضد میکروبی نانوژل کیتوزان حاویZEO و نایسین در مقایسه با فرم آزاد آن بیش‌تر بود. جمعیت کلی‌فرم پنیرهای تیمار شده با نیترات سدیم و نانوژل کیتوزان حاویZEO-نایسین طی 60 روز نگهداری در محدوده قابل قبول بود. در طول مدت نگهداری، بیشترین تغییرات رنگ و بافت (سختی) نمونه پنیر مربوط به نمونه شاهد و کمترین تغییر مربوط به نمونه‌های تیمار شده با نیترات سدیم و نانوژل کیتوزان-ZEO-نایسین بود (05/0>p). همچنین کیفیت حسی نمونه حاویZEO و نایسین برای ارزیاب حسی قابل قبول بود. نمونه حاوی نانوژل کیتوزان در مدت 60 روز نگهداری نمره حسی قابل قبولی (بالای 3) دریافت کرد. به طور کلی، نانوژل کیتوزان-ZEO-نایسین در افزایش ماندگاری پنیر سفید ایرانی جایگزین مناسبی برای نگهدارنده شیمیایی نیترات سدیم بود.
کلیدواژه‌ها
بهینه یابی
پنیر سفید ایرانی
مدل سطح پاسخ گام به گام
نانوژل کیتوزان-اسید کافئیک
درون پوشانی همزمان

موضوعات

عنوان مقاله English

Optimizing the preparation of chitosan-caffeic acid nanogel containing Shirazi thyme essential oil and nisin and investigating the effect of optimized nanogel on the quality of Iranian white cheese.

نویسندگان English

Seyed Mohammad Hosseini 1
Hamid Tavakolipour 2
Mohsen Mokhtarian 3
Mohammad Armin 1
1 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2 azad univ.
3 azad univ.
چکیده English

This study aimed to optimize the formulation of chitosan-caffeic acid nanogel containing Shirazi thyme (Zataria multiflora) essential oil (ZEO) and nisin. The independent variables (the concentration of chitosan nanogel, Shirazi-thyme, and nisin) were optimized based on the highest zeta potential and encapsulation efficiency, besides the lowest particle size and IC50(DPPH) values. The results of The Box-Behnken experimental design and Stepwise-response surface model showed the optimal nanogel formulation was as follows: chitosan concentration= 0.4 g; ZEO= 157.1 ppm and nisin= 10.1 ppm. The particle size, zeta-potential, antioxidant activity, and encapsulation efficiency of the optimal chitosan-ZEO-nisin nanogel were 411.39±18.11 nm, 32.90±1.10 mV, 0.79±0.06 mg.mL-1, 71.06-82.69% respectively. Moreover, the addition of optimized nanogel to the Iranian white cheese formulation showed that the treated cheese samples with ZEO and nisin (free or encapsulated in chitosan nanogel) improved the microbial quality of chess. The antimicrobial activity of the ZEO and nisin encapsulated in chitosan-caffeic acid nanogel was higher than a free form of ZEO-nisin. The Coliforms population of cheeses treated with sodium nitrate and chitosan nanogel containing ZEO-nisin was acceptable during 60 days of storage. During the storage period, the most changes in the color and texture (hardness) of the cheese samples were related to the control sample, and the least change was obtained for samples treated with sodium-nitrate and chitosan nanogel (P < 0.05). Also, the sensory quality of the sample containing ZEO and nisin was acceptable for the sensory evaluator. The sample containing chitosan nanogel received an acceptable sensory score (> 3) during 60 days of storage. In general, the potential of the nanogel in increasing the shelf-life of Iranian white cheese was comparable with sodium nitrate.

کلیدواژه‌ها English

Stepwise-response surface model
Optimization
chitosan-caffeic acid nanogel
Iranian White cheese
Shirazi thyme
coencapsulation
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